Thursday, March 17, 2016

Classic Corned Beef on Rye





















So you plan to celebrate St. Patrick’s day with that beautiful corned beef brisket you bought along with some cabbage, carrots and potatoes.  But what are your plans for leftovers?  Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious classic corned beef sandwich on Rye just like you get at your favorite Deli.

Classic Corned Beef on Rye

4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing


 Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted.  Add top slice of bread.
























Classic Reuben:

 

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.


Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

















Photography is the property of and copyrighted to ©Welcome Home.



Print Friendly and PDF

Friday, March 11, 2016

Cream Cheese Mints
























 

So easy to make and so good! Use different food coloring to change them up for the holidays or leave them white!


Cream Cheese Mints
4 oz cream cheese, softened at room temperature
1 pound (16 ounces) powdered sugar
⅛ – ¼ teaspoon of mint, spearmint or peppermint extract
Food coloring of your choice (optional)

Using a hand mixer, soften the cream cheese until smooth.  Next add in the extract and food coloring if using, and continue to mix until light and fluffy. Slowly add in the powdered sugar a little at a time and mix until smooth.

























Scoop about a teaspoon and roll into balls.  Place balls on parchment paper and use a fork to flatten them.  Dip fork in powdered sugar to make sure it doesn't stick. 

Continue making balls until all the dough is used up. Let mints air dry and serve. 

Note:  You can make these any color or leave the food coloring out completely for a nice white winter mint.  I used 1 drop of food coloring to get this swirl effect.

Photographs are the property of and copyrighted to ©Welcome Home
.
Print Friendly and PDF